{"id":42149,"date":"2016-11-13T18:21:31","date_gmt":"2016-11-13T23:21:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42149"},"modified":"2016-11-13T18:21:31","modified_gmt":"2016-11-13T23:21:31","slug":"anzac-cookies%e3%82%a2%e3%83%b3%e3%82%b6%e3%83%83%e3%82%af%e3%82%af%e3%83%83%e3%82%ad%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42149&lang=en","title":{"rendered":"Anzac Cookies<br>\u30a2\u30f3\u30b6\u30c3\u30af\u30af\u30c3\u30ad\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42150 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/10.jpg\" alt=\"10\" width=\"596\" height=\"428\" \/><\/p>\n<p>My mother and I are both 100% Japanese but a lot of things I remember as my mother&#8217;s signature foods are not very Japanese.<\/p>\n<p>She was (and still is) always very curious and adventurous when it comes to food, and I was fortunate to be able to try different kinds of foods that often had exotic flavors.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42151 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/11.jpg\" alt=\"11\" width=\"510\" height=\"717\" \/><\/p>\n<p>I will always remember this as my mom&#8217;s cookie, but Anzac cookies are typically known as Australian or New Zealand&#8217;s.<\/p>\n<p>Well, my mother got a recipe from a young Japanese lady who had spent a few years in Australia, so it does make sense.<\/p>\n<p>According to <a href=\"https:\/\/en.wikipedia.org\/wiki\/Anzac_biscuit\" target=\"_blank\">Wikipedia<\/a>, Anzac cookies were made by wives and sent to soldiers abroad during the World War I. Apparently, they traveled well because of their long shelf life and hard surface.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42152 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/13-1.jpg\" alt=\"13\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/13-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/13-1-450x323.jpg 450w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p>My (well my mother&#8217;s) Anzac cookies are crunchy outside yet slightly chewy inside.<\/p>\n<p>These are absolutely delicious and can be addictive!<\/p>\n<p>Terry typically doesn&#8217;t care for coconuts but he likes these cookies, so it says something, right?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42153 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/14-2.jpg\" alt=\"14\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/14-2.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/14-2-450x322.jpg 450w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42154 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/16-1.jpg\" alt=\"16\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/16-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/16-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>These packages are going to be &#8220;shipped to (dropped off at) our neighbor friend who is having a birthday cookie party today (which I unfortunately cannot attend) and to my father-in-law we are meeting with today for his belated birthday lunch.<\/p>\n<p>I hope they both like them as much as we do.<\/p>\n<p>Happy Sunday everyone!!<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My mother and I are both 100% Japanese but a lot of things I remember as my mother&#8217;s signature foods are not very Japanese. She was (and still is) always very curious and adventurous when it comes to food, and I was fortunate to be able to try different kinds of foods that often had [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-42149","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42149"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42149\/revisions"}],"predecessor-version":[{"id":42161,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42149\/revisions\/42161"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}